Making the Biga:

1. Add 20kg of Caputo “0” Nuvola Super and 60g of Caputo Lievito Dry Yeast to your mixer and mix for 2-3 minutes.

2. Add your water and mix for exactly 4 minutes. The dough should be dry and shaggy.

3. Breaking up large pieces of the biga, transfer it into a large container.  You want your biga to be ripped up as it will come back together.

5. Cover the container with plastic and poke holes in the top. Let the biga sit for 12 hours at room temperature. 

Closing the Dough:

1. Add the final 5kg of Caputo “0” Nuvola Super to mixer with your biga and mix on a slow speed for 4-5 minutes. 

2. Add 60% of the final 11kg of water (6.6kg) to the mixer and mix for 5 minutes.

3. Once the water is absorbed and the dough starts to resemble a pumpkin, add your salt and mix for an additional 5 minutes. 

4. Once the salt has been incorporated, add in the remaining water and mix on speed 2 until it is all absorbed into the dough.

5. Gradually add the Olitalia Extra Virgin Olive Oil, Frienn, or TuttOlio until it is completely absorbed and the dough is nice and smooth.

6. Cover the dough and allow it to rest for 30 minutes. You can leave it in the mixer or move it a workbench/counter. 

7. Once the dough has rested, divide and scale it into your desired size.

8. Add the dough balls to your pans, cover them, and allow them to double in size at room temperature.

9. Once the dough has doubled in size, gently stretch it into the corners of your pan.

10. Using your fingers, gently press dimples into the dough.

11. Cover the pans with plastic and allow the dough to rise again for 1-2 hours.

12. Add your favorite toppings and bake at 500F until the focaccia is golden brown (about 7-9 minutes).